About
You will love the texture and consistency of this creamy, vanilla-mint avocado pie. The pie is complete with a chocolate almond crust that is pre baked and then filled with the luscious filling. The pie can be chilled in the fridge or frozen and served, both ways are delicious!
Ingredients
- 1 cup almond flour
- 1 large raw egg
- 2 tablespoon butter
- 2 tablespoon cocoa powder
- 3 tablespoon the ultimate icing sugar replacement by swerve
- ⅛ teaspoon coarse kosher salt by morton
- 2 tablespoon water
- 1 envelope original gelatine unflavored by knox
- 4 ounce cream cheese, brick
- 5 ounce avocado
- 1 1 tsp nielsen-massey pure peppermint extract
- 1 teaspoon vanilla extract
- ½ cup the ultimate icing sugar replacement by swerve
- ⅔ cup heavy cream
- 2 tablespoon the ultimate icing sugar replacement by swerve
Instructions
- Preheat an oven to 350F. In a mixing bowl, combine almond flour, egg, melted butter, 3 tbsp sweetener and salt.
- Add cocoa powder and mix well.
- Combine well with a fork and press until a 9” pie pan. Bake for 12 minutes. Remove and allow to cool completely before adding the filling.
- In a small bowl, combine the gelatin and cold water. Mix well to avoid lumps. In a medium mixing bowl, combine room temperature cream cheese and avocado. Smash avocado with a fork first to remove lumps. Then cream together with a mixer until well blended and no lumps.
- Add in extracts and ½ cup sweetener. Blend well.
- Whip cream and 2 tbsp sweeter together until stiff peaks form.
- Heat gelatin in microwave for 20 seconds until dissolved. Stir well and pour into avocado mixture and blend well. Immediately begin folding in whipped cream.
- Pour into cooled crust and freeze.
- Slice into 8 slices and serve.
Nutrition Facts
- Servings: 8
- Calories: 283.2kcal/1169.4kJ (per serving)
- Fat: 25.5g (per serving)
- Carbs: 21.1g (per serving)
- Protein: 6.5g (per serving)
